This is a little healthy spin on an old classic. I say courgette but we all know the real name is zucchini! However to make it different to my zucchini pie recipe already on the blog which contains sweet potato too, I call this the courgette bacon pie. Sounds tasty! Quick, simple and very nutritious – you will want to bake one this week for lunches or quick dinners. You can make it with almond meal or oats depending on your dietary requirements. I used oats and it turned out a treat.





Serves 6-8 – GF DF SF – 1 hour

3 large courgettes (zucchinis) 

1 large carrot 

1/2 cup parmesan cheese finely grated 

8 rashers of Bacon 

1 cup oats

8 eggs 

1/4 cup olive oil 

pinch salt 

1 tsp cumin ground 

1 tsp turmeric ground 

1 tsp chili flakes 

1/4 cup pine nuts for topping 



Grate zucchini and carrot. Set aside in large bowl.

Blend 8 eggs with 1 cup of oats. Add salt and spices.

Fry up bacon rashers in small pieces. Add to bowl. Add the egg oat mixture to bowl. Add oil. Stir together. Add cheese. Mix together.

Pour into oven dish. Evenly spread out. Sprinkle with pine nuts.

Bake at 180 degrees for 50-60 mins. Serve with a side salad! Perfect for freezing, lunch boxes or left overs. If you want more of a loaf, halve the mixture and make 2 deep loafs rather than one large flat pie/slice.





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